Boo the Friendly Ghost Cake

Boo The Friendly Ghost Cake

A decadent, buttery chocolate cake topped with fluffy white frosting.

YIELDS

12 servings

INGREDIENTS

Cake

  • 1 cup firmly packed Domino® Light Brown Sugar
  • 1 cup Domino® Granulated Sugar
  • 5/8 cup (1 1/4 sticks) butter or margarine, softened
  • 1/2 teaspoon salt
  • 3 ounces (3 squares) semisweet chocolate, melted and cooled
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 1/4 teaspoons baking soda
  • 1 1/4 cups cold water

Frosting

  • 1 1/2 cups Domino® Granulated Sugar
  • 1/2 cup water
  • 2 egg whites
  • 1 tablespoon corn syrup, light
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 chocolate chips (for eyes)
  • 1 round chocolate wafer cookie (for mouth)

INSTRUCTIONS

Cake

Preheat oven to 350°F. Grease and flour a 13x9-inch cake pan. Line with wax or parchment paper; grease paper.

Beat sugars, butter, salt and chocolate in large mixing bowl at high speed until light and fluffy. Add eggs and vanilla; continue beating 1 to 2 minutes, until well mixed.

In small bowl, stir together flour and baking soda. Add to chocolate mixture, alternately with water, blending well after each addition. Pour batter into prepared cake pan.

Bake 45 to 55 minutes, or until cake springs back when lightly touched. Let cool 10 minutes. Turn cake out on cooling rack and cool completely.

Trim top and edges of cake. Using the photo as a guide, draw ghost pattern on a 13x9-inch piece of waxed or parchment paper. Cut pattern out and place on cake. Cut out ghost and place on large platter.

Frosting

In top of double boiler, combine sugar, water, egg whites, corn syrup and salt. Beat with electric mixer on low speed for 1 minute.

Place over boiling water (upper pan should not touch water); beat on high speed until stiff peaks form, about 7 minutes. Remove from heat; add vanilla. Beat 2 to 3 minutes more or until easy to spread. 

Frost cake; arrange chocolate chips for eyes and half a chocolate wafer for the mouth.

QUICK TIP

When frosting cake, keep spatula clean in between applications to avoid getting cake crumbs in white frosting.